Berry Coconut Parfaits
Servings
6
Servings
6
Ingredients
Instructions
  1. In a medium saucepan, heat the raspberries along with the lemon juice, 1/2 tsp vanilla, and 2 tbsp of powdered sugar. Let the raspberries simmer for a few minutes and start to break apart. Take off the heat, add the chia seeds and stir well. Let cool completely.
  2. Carefully open the coconut milk cans and scoop out the solid part into a medium-sized bowl. Reserve the watery part for another use. Sift in the remaining 2 tbsp powdered sugar, along with the vanilla.
  3. Whisk well until completely smooth (I even whizzed it in the food processor to get it extra smooth and fluffy). Set aside.
  4. Assemble your parfaits by layering the raspberry and coconut mixtures into 5 oz glasses. Top with the fresh blueberries and garnish with a mint leaf.